Kylie’s Slow Dough
You go to Kylie’s Slow Dough for bread and nothing else. The choices are full-flavoured, distinctive and come with a side of good conversation.
Accountant-turned-baker Kylie Moppert is a curve ball on the scene. She first started baking bread and selling it at local markets as a young mum. Thirty years later, after ingesting countless books and completing a few short courses, she came back to the craft.
Her bakery opened in early 2016. It specialises in various sourdoughs, including white, fruit and nut, fig and walnut, caraway rye, pure rye (a favourite with Russians and northern Europeans), olive and rosemary, and lunch-sized cheesy and sweet treats.
Having parents from Switzerland and Scotland, Moppert grew up knowing what “good bread” means. She uses a slow fermentation enhance the taste of the grains, preventing the yeast from dominating the finished product.
Moppert lives on the premises, meaning she’s there to welcome you on almost every visit and chat about the nuances of the day’s bread. She thinks of her bakery as a home kitchen, baking and selling every loaf on site, and giving it her 24-hour attention.
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